Step-by-Step Recipe for Chicken and Broccoli Lasagna
1. Prepare the Sauce
In a large saucepan, melt the butter over medium heat. Add the minced garlic and onion, sautéing until fragrant.
Stir in the flour and cook for 1-2 minutes to form a roux.
Gradually whisk in the milk, ensuring there are no lumps. Cook until the sauce begins to thicken.
Stir in the Parmesan cheese, nutmeg, salt, and pepper. Mix until smooth and creamy.
2. Cook the Broccoli
Steam the broccoli until just tender. Drain well and chop into smaller pieces if needed.
3. Assemble the Filling
In a mixing bowl, combine the shredded chicken, cooked broccoli, and about 1 cup of the prepared sauce. Stir until evenly coated.
4. Layer the Lasagna
Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish.
Spread a thin layer of the white sauce at the bottom of the dish to prevent sticking.
Add a layer of lasagna noodles, followed by a portion of the chicken and broccoli mixture, a dollop of ricotta cheese mixture, and a sprinkle of mozzarella.
Repeat the layers, finishing with a generous amount of sauce and mozzarella cheese on top.
5. Bake
Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is golden and bubbly.
6. Rest and Serve
Allow the lasagna to rest for 10 minutes before slicing. This helps the layers set and makes serving easier.
